Happy President’s Day all around! Today I thought we would do a quickie based on a former U.S. president’s very own recipe. Not to pick any sides politically, but I found this delicious-looking Chicken Enchiladas recipe from Bill Clinton’s kitchen. I haven’t tried it myself, as of yet, but I think this will make quite a tasty President’s Day meal. Enjoy!
- 2 tablespoons Cooking oil
- 1/2 teaspoon Oregano
- 2 cans Green chilis
- 3 cups Chicken, shredded — cooked
- 1 can Tomatoes — 28 oz
- 2 cups Cheddar cheddar — grated
- 2 cups Onion — chopped
- 1/3 cup Cooking oil
- 2 teaspoons Salt
- 15 Tortillas — corn1 clove Garlic — minced
- 2 cups Sour cream
Preheat 2 Tbsp oil in skillet. Remove seeds from chilies. Chop chilies, then saute with minced garlic in oil. Drain and break up tomatoes. Reserve 1/2 cup liquid. Add tomatoes, 1 tsp salt, oregano and reserved tomato liquid.
Simmer, uncovered until thick, about 30 minutes. Remove sauce from skillet and set aside. Combine chicken with sour cream, cheese and remaining salt. Heat 1/3 cup oil. Dip tortillas in oil until they become limp. Drain well on paper towels.
Fill tortillas with chicken mixture. Roll up. Arrange side by side, seam side down, in 9 x 13 x 2 inch baking dish. Pour chili sauce over enchiladas. Bake at 250F or 121 C until heated through about 20 minutes.